Bresaola With Arugula Fennel And Manchego Cheese Recipes

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BRESAOLA WITH ARUGULA, FENNEL, AND MANCHEGO CHEESE



Bresaola with Arugula, Fennel, and Manchego Cheese image

Categories     Beef     Cheese     Leafy Green     No-Cook     Buffet     Fennel     Arugula     Spring     Bon Appétit

Yield Makes 18

Number Of Ingredients 6

3 tablespoons olive oil
1 tablespoon fresh lemon juice
1 4-ounce package sliced bresaola*
54 (about) arugula leaves
1 medium fennel bulb, halved lengthwise, thinly sliced crosswise
1 4-ounce piece Manchego or Parmesan cheese, shaved into strips

Steps:

  • Whisk olive oil and lemon juice in small bowl to blend; set dressing aside. Place 1 bresaola slice on work surface with 1 long side parallel to edge. Place 3 arugula leaves at 1 short end so that leaves extend past 1 long side. Top with layer of sliced fennel, then 2 cheese strips. Sprinkle with pepper. Drizzle with 1/2 teaspoon dressing. Starting at filled end, roll up bresaola, enclosing filling. Arrange, seam side down, on platter. Repeat with remaining ingredients to form 18 rolls total. (Can be made 4 hours ahead. Cover with plastic wrap; chill. Before serving, let stand 30 minutes at room temperature.)
  • *Available at Italian markets and some specialty foods stores.

BRESAOLA WITH ARUGULA FENNEL AND MANCHEGO CHEESE RECIPE



BRESAOLA WITH ARUGULA FENNEL AND MANCHEGO CHEESE Recipe image

Fool proof Thai Red Curry Chicken. Served with steamed rice.

Number Of Ingredients 1

3 tablespoons olive oil 1 tablespoon fresh lemon juice 1 4-ounce package sliced bresaola* 54 (about) arugula leaves 1 medium fennel bulb, halved lengthwise, thinly sliced crosswise 1 4-ounce piece Manchego or Parmesan cheese, shaved into strips

Steps:

  • Whisk olive oil and lemon juice in small bowl to blend
  • set dressing aside. Place 1 bresaola slice on work surface with 1 long side parallel to edge. Place 3 arugula leaves at 1 short end so that leaves extend past 1 long side. Top with layer of sliced fennel, then 2 cheese strips. Sprinkle with pepper. Drizzle with 1/2 teaspoon dressing. Starting at filled end, roll up bresaola, enclosing filling. Arrange, seam side down, on platter. Repeat with remaining ingredients to form 18 rolls total. (Can be made 4 hours ahead. Cover with plastic wrap
  • chill. Before serving, let stand 30 minutes at room temperature.) *Available at Italian markets and some specialty foods stores.

Nutrition Facts : Calories 500

BRESAOLA, GOAT CHEESE, ARUGULA AND TRUFFLE OIL ON FOCACCIA



Bresaola, Goat Cheese, Arugula And Truffle Oil On Focaccia image

Provided by Eric Asimov

Categories     for one, lunch, quick

Time 5m

Yield 1 sandwich

Number Of Ingredients 5

Sandwich-size fresh focaccia, split
2 ounces goat cheese, like Italian Caprini
4 ounces top-quality bresaola (air-cured beef)
6 leaves arugula
4 drops Italian black truffle oil

Steps:

  • Spread half focaccia with goat cheese. Top with bresaola, arugula and truffle oil. Cover with the other half. Serve immediately.

FETTUCCINE WITH FENNEL AND ARUGULA



Fettuccine With Fennel and Arugula image

Provided by Florence Fabricant

Categories     dinner, pastas, main course

Time 50m

Yield 3 to 4 servings

Number Of Ingredients 9

1 bunch arugula
1 bulb fresh fennel
3 tablespoons extra-virgin olive oil
3 scallions, chopped
2 cloves garlic, minced
1 cup peeled, finely chopped tomato (use fresh or well-drained canned tomatoes)
Salt and freshly ground black pepper
9 to 10 ounces fresh fettuccine
Freshly ground Parmesan cheese

Steps:

  • Rinse and drain the arugula. Tear the leaves from the stems and discard the stems. Set leaves aside.
  • Cut the tops off the fennel bulb. Mince two tablespoons of the feathery green part, discard the stems and cut the bulb into very thin slices. Set aside.
  • Heat the oil in a large skillet. Add the scallions and saute until just tender. Stir in the garlic. Add the sliced fennel bulb and continue to saute until the fennel is tender. Add the tomato and cook for about 10 minutes. Season to taste with salt and pepper. Remove from heat.
  • Bring a large pot of salted water to a boil. Add the fettuccine, stir once or twice and cook two to three minutes after the water returns to a boil. Drain the fettuccine.
  • Reheat the sauce. Toss with the fettuccine in a warm serving bowl and sprinkle with the minced fennel top. Serve with Parmesan cheese on the side.

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